Greek Chicken Meatballs (No Breadcrumbs!)

Preheat the oven to 400ºF and line a rimmed baking sheet with parchment paper to bake these. (You can cook them in a skillet if you prefer, but baking is easier to cook them all at once.) The sheet pan I use is 18-by-13-inches in size, and a rim is important so juices won't spill in your oven. 2. In a large bowl, combine the ground chicken, hummus, cumin, oregano, garlic powder, lemon zest (if using), and chopped herbs. Stir well, until the mixture looks relatively uniform. It will look mushy, and that's okay. 3. Use a cookie scoop to scoop the mixture into balls and drop them on the parchment-lined pan. Keep the balls at least 1 inch apart from each other, and repeat until you've filled the pan. Then bake these at 400ºF for 13 to 15 minutes. Use an instant-read thermometer to make sure the center of the meatballs reaches 165°F. 4. These are ready to serve right away. I like to enjoy them with a fresh salad and extra hummus, but you can also stuff them into pita bread with crunchy romaine, tomatoes, and tahini dressing 5. prep5 mins 6. cook15 mins 7. total20 mins